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Skillet Bread
A quick, wheat-free keto bread made right in a skillet in just a few minutes.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Beat the eggs thoroughly with an electric mixer for about 3 minutes until foamy.
Add the yogurt, cheese, and all dry ingredients, mixing until smooth.
Let the batter rest for about 10 minutes.
Carefully transfer the batter into the skillet and flatten it out evenly across the entire diameter with your hand. The thickness of the dough should be about 1 cm. Sprinkle pumpkin seeds on top.
Cook in a crêpe pan or any other non-stick skillet using coconut oil or ghee. Use just a touch of oil and keep the heat to a minimum. Keep a close eye on it to prevent burning. Fry one side for about 7 minutes, then carefully flip and fry the other side for another 5-7 minutes.
The bread is best enjoyed fresh. Afterwards, it can be stored in the fridge in a sealed plastic container for a few days. Reheat slightly in the oven before serving.
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